Each Oro Antico Riserva is handmade by the master cheese-maker at Il Forteto by taking a select young, delicious, authentic Pecorino Toscano, burnishing it with olive oil, and aging it in a stone cellar for six months. During aging, more olive oil is applied to the rind as the cheese gets harder and tangier. Finally, each cheese is given a seal of red wax to indicate its special heritage. Oro Antico Riserva has a grainy texture due to the aging process, whereby most traces of moisture escape from within the cheese. Made from 100% ewe's milk, the flavor is delivered to the back of your tongue with delicate force, imparting overtures of wild herbs and lemongrass. Because sheep's milk contains a very high percentage of butterfat, Pecorinos are very flavorful but have a tendency to "cry" when they reach room temperature.

This is a great cheese to have with wine or even use a little in a recipe. The flavor is delicious as it tastes like a pecorino should.

By Pamfrom New Mexicoon Nov 21, 2016

Pecorino Oro Antico Riserva

Tastes like the cheese. we ate in Italy

By Gsaltyfrom Satellite Beach, FLon Dec 14, 2015

An all-time favorite

There is no better aged Pecorino Toscano that this one.

By Ronfrom NCon Jun 21, 2015

Excellent

I like sharper cheeses

By ABfrom Coloradoon Feb 25, 2014

Delicious

Buttery, soft and wonderful

By JOEfrom CHICAGOon Jan 05, 2011

VERY GOOD CHEESE

VERY GOOD CHEESE.

By papillonfrom NJon Jan 19, 2009

The last cheese I'll ever grate...

The ultimate cheese to shave or grate as a garnish.

By Bethfrom Maryland, DC suburbson Dec 21, 2008

Luscious pecorino balanced with a wonder

We served this as part of a cheese platter comparing varieties of pecorinos. It was a favorite.We liked so much I plan to order it again. It had the beauty of an aged pecorino with the added luciousnous of a rich olive oil infused into the cheese. Wonderful!

By Marian the Librarianfrom Indianaon Dec 20, 2008

Tasty!

Probably the best aged pecorino I've been able to get in the states.

By Carl Shearerfrom Ambridge, PAon Jul 24, 2008

Sheeps Milk Heaven!

The only sheeps milk cheese I grew up eating was pecorino romano on pasta - but watching my salt intake, I've been looking for new, aged-sheep cheeses that don't pack romano's salty punch. This was just what I was looking for - lots of flavor, not a big salt lick. This cheese is so good you can enjoy it on it's own any time of the day, not just as a topping. Thanks!